The plump little orbs of temari sushi look adorable. The restaurant began when the chef’s grandfather, emulating the fine craftsmanship of saikuzushi, created sushi small enough for geisha and maiko to consume in a single bite. The range is impressive, encompassing sea bream, tuna, shrimp and much more. The chef shapes the temari sushi gently by hand, so the sushi rice delicately breaks apart in the mouth. Picking out the flavours as one eats is part of the enjoyment. In true Kyoto culinary style, mackerel sushi is offered in autumn, with steamed sushi in winter. A comprehensive range of à la carte items is available in the evenings.